Lemon Poppyseed Scones

Lemon Poppyseed Scones

6 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    42 m
EGGIE4
Recipe by  EGGIE4

“A different twist on scones with a lemon flavor. Good with any topping or just plain.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 scones

ADVERTISEMENT

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
  3. Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
  4. Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.

Share It

Reviews (6)

Rate This Recipe
* Jennifer *
14

* Jennifer *

I bought some of these in our grocery store bakery and wanted to make them myself. I used smaller (approx 5 in. diameter by 1 in. thick) pieces of the dough cut into pie wedges for nice bite-sized pieces. There was way too much baking powder in this recipe, making it taste 'salty' and not enough sugar or lemon flavor (and I followed the recipe exactly). I will probably try this recipe again, but with more lemon zest and sugar; less baking powder. Consistency was good and it was relatively easy to make and has some healthy ingredients too.

littlelambie
9

littlelambie

Delicious with a bit of apricot jam and cold class of milk! I followed other raters' suggestions and added more lemon zest (full lemon's worth) and less baking soda (3 teaspoons only) and it was just right.

Kate
9

Kate

Yum! My family flipped over these. Easy to make and simply delicious!

More Reviews

Similar Recipes

Vegan Lemon Poppy Scones
(62)

Vegan Lemon Poppy Scones

Amazing Lemon Scones
(38)

Amazing Lemon Scones

Pineapple Scones
(19)

Pineapple Scones

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
(8)

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Quick Lemon Poppy Seed Muffins
(9)

Quick Lemon Poppy Seed Muffins

Babs' Lemon Poppy Seed Muffins
(5)

Babs' Lemon Poppy Seed Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Amazing Lemon Scones

>

next recipe:

Vegan Lemon Poppy Scones